More meatballs…can one ever have too many meatball recipes? Imagine a world where instead of eating the same meatballs at every cocktail party, you know….the frozen bag of balls added to a slow cooker with Ketchup and Grape Jelly….those ones or added to brown gravy..those ones too? Imagine if there were different meatballs..all the time. A world of so many meatball recipes and styles you could eat a different one every day of the year. That’s my goal. To give the home cook ideas to move out of the same old same old. Ok, sounding harsh here maybe but not my intent. Variety. Mix it up. Like getting new clothes or a hair cut. Bringing a fresh idea to a food type that everyone loves especially at parties. I created this meatball recipe for a party where they wanted sausage and peppers but didn’t want big links, or the rolls, or slices, or the mess associated with eating Sausage and Peppers at a party. An appetizer party where everything is small, compact and can be juggled with a drink in one hand and a small plate in the other. Thinking outside of the old box. I thought…put all the components of the Sausage and Peppers and Onions dish into a meatball. There. Done. Easy. The chopping of the peppers and onion and the rolling of the balls might be the most work involved. Not sloppy. Compact. East to handle AND DELICIOUS. Get the flavor of a serving of Sausage and Pepper in a small meatball. Are you excited? I’m excited. Let’s go into the kitchen together and get this party started!!
1 1/2 lbs. SWEET ITALIAN SAUSAGE MEAT (PREFERABLY WITH FENNEL) OUT OF ITS CASINGS
1 LARGE EGG. BEATEN
1/4 CUP PLAIN ITALIAN BREADCRUMBS
3 FINE DICED CUBANELLE (ITALIAN FRYING PEPPERS)
2 FINE DICED MEDIUM SIZE ONIONS
2 FINELY MINCED CLOVES OF GARLIC
2 TBS MINCED ITALIAN FLAT LEAF PARSLEY
2 TBS HEAVY CREAM
1/8 CUP GRATED PECORINO OR PARMIGIANO CHEESE
PINCH OF BLACK PEPPER
2 TBS RED ITALIAN WINE
Add olive oil , about 2 tbs to a wide skillet and when the oil is heated add the onions and peppers. You will need some patience here, this is not a quick saute’. Instead your really “sweating” the peppers and onions to slowly soften them. Season with just a small bit of salt. Shake them a few times to prevent them from getting crisp or brown on one side. When they are soft, about 10 minutes into it, add the garlic and let this cook for about 3 minutes. Now add the wine. and let this cook until the wine is just about evaporated. Move off the heat and let this mixture cool. Pour the heavy cream over the breadcrumbs and let them hydrate. Takes about 5 minutes. Now add that to all the other ingredients (including the peppers and onions) and gently blend well. Let this mixture sit for 20minutes covered in the fridge. Now form into small balls and fry them on all sides for at least 10 minutes. Break one open to make sure it’s cooked thru. Makes about 25-30. Serve on toothpics, or pics on the side. You can also use a longer pick and do a meatball and a small ball of mozzarella for a party platter. Or you can freeze or refrigerate for use later. They reheat wonderfully on a lightly oiled sheet pan. Sausage and Peppers without the mess…serve a few in an Italian Roll..delicious!! See folks, so many ways to cook a dish….be creative, have fun, Happy Cooking!!